Directions:

Directions

1. Separate one egg. Combine yolk in a small bowl with the yogurt, flour and vanilla extract. Stir well with a fork.2. Separate the second egg. In a larger bowl, beat the two egg whites, sugar, and salt until they are fluffy and hold a soft peak.3. Scrape about a third of the egg whites into the yolk-yogurt mixture and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.4. Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side.5. Repeat with the remainder of the batter.6. Top with pomegranate seeds and a thin slice of butter. Serve with syrup.